Smoked salmon corncakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Polenta; (cornmeal) |
| 6 | tablespoons | Flour |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | larges | Eggs |
| ¾ | cup | Buttermilk |
| 140 | grams | Cream cheese |
| 2 | Ears fresh corn | |
| 70 | grams | Sundried capsicums; chopped |
| 1 | bunch | Chives; finely chopped |
| 120 | grams | Smoked salmon; chopped |
| 2 | tablespoons | Olive oil |
| Sour cream; spanish onions, | ||
| ; capers and lemon to | ||
| ; serve. | ||
Directions
In a bowl, whisk together the polenta, flour, baking soda and salt. In a separate bowl, mix the eggs, buttermilk and soft cream cheese. Cut the corn from the ears and finely chop half of the corn. Add the chopped corn, remaining corn, sundried capsicums, chives, salmon and cornmeal mixture and mix together until well mixed (do not overbeat).
In a large non-stick frypan, heat the oil then add spoonfulls of the cornmeal batter, making them about 6cm. across and 1 cm. deep. Cook for 2-3 minutes on each side until golden brown, then remove from the pan. To serve, top with sour cream, Spanish onion rings, capers and lemon.
Converted by MC_Buster.
Per serving: 2148 Calories (kcal); 96g Total Fat; (39% calories from fat); 78g Protein; 245g Carbohydrate; 562mg Cholesterol; 3381mg Sodium Food Exchanges: 15 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 15½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.